Stir-fried Roast Pork And Chin. Long Beans

The Gospel seems irrelevant to the smug child who isn’t required to do anything he does not want to do. It seems irrelevant to the arrogant child who has been told all his life how wonderful he is. But the gospel has great relevance for the child who is persuaded that God calls him to do something that is not native to his sinful heart – to joyfully and willingly submit to the authority of someone else! Only the power of the gospel can give a willing heart and the strength to obey.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Meat	4	Servings

INGREDIENTS

1/2	lb	Roast pork
1	lb	Chinese long beans
1/2	t	Brown bean sauce
1/2		Clove garlic
2	t	Cornstarch
2	T	Water
2	T	Oil
1/2	t	Salt
1	t	Soy sauce
1/2	c	Stock

INSTRUCTIONS

Dice roast pork. Cut long beans in 1/2 inch sections. Mash brown bean
sauce. Mince garlic. Blend cornstarch and cold water to a paste. Heat
oil. Add salt, then garlic and brown bean sauce. Stir-fry a few  times.
Add roast pork; stir-fry 1 minute. Add long beans and stir-fry  a few
times to coat with oil. Add soy sauce; stir-fry 1 minute more.  Stir in
and heat stock quickly. Then cook, covered, over medium heat  until
beans are nearly done (about 3 to 4 minutes). Stir in  cornstarch paste
to thicken. Serve at once.  VARIATION: For the pork, substitute cooked
chicken, ham or beef.  From <The Thousand Recipe Chinese Cookbook>,
ISBN 0-517-65870-4.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 593 Calories From Fat: 135 Total Fat: 15.1g Cholesterol: 37mg Sodium: 623.7mg Potassium: 235.2mg Carbohydrates: 101.4g Fiber: <1g Sugar: <1g Protein: 10.9g